Keep Learning

To make cream of celery soup, add 1 cup chopped celery, 1 cup chopped carrots and 1 cup vegetable broth to a saucepan, and bring the mixture to a boil. Cook for about four minutes, or until the vegetables are tender, then drain and set aside the cooked vegetables. Melt 4 tablespoons butter in a large saucepan over medium-high heat, add 2 cups diced onions, and saute until the onions are clear. Whisk in 3 tablespoons flour, and cook for two minutes. Add 5 cups vegetable broth, and continue whisking while bring the broth to a boil.

Add 1 cup uncooked, chopped carrots and 1 cup uncooked chopped celery to the broth. Bring the soup to a boil, then reduce the heat, and simmer the soup for 30 minutes. Strain the soup through a fine sieve, and reserve the vegetables. Use a blender to puree the cooked vegetables from the sieve along with 1 1/2 cups of the broth. Stir the pureed vegetable mixture into the pot with the remaining broth, then stir in 1 cup heavy cream and the carrots and celery reserved from the first step of the recipe. Heat the soup to the desired temperature prior to serving.